Crack the egg in a mixing bowl. Add the flour and stir with a whisk until the ingredients come together as a thick dough.

Add the milk and whisk until you get a smooth crepe batter. There shouldn’t be any lumps in the mixture.

Brush the softened butter on the bottom of a crepe pan. Put the pan on the stove and adjust the heat to medium.

Pour half of the crepe batter into the pan when the butter melts. Let the batter spread evenly over the pan by slowly tilting the pan to both sides.

Reduce the heat to low. Cook the crepe for about 2 minutes or until the edges lift.

Using a spatula, gently flip the crepe. Cook the other side for about 60-90 seconds. When it’s lightly golden, transfer the crepe onto a plate.

Repeat the process with the remaining batter and cook the second crepe. Transfer it onto a plate. Leave the crepes for five minutes to cool slightly.

Fill the crepes with your desired sweet or savory fillings and serve.